This Pork Chop Dinner is in the regular rotation at our house. My family loves it so much that I always intentionally make enough to have leftovers, and trust me, these pork chops are just as good on the second day as they are on the first.

The fact that a lot of it comes together in one pan not only means less time spent on clean up but it means that the flavors of the meal build on eachother as well. 

On top of this dinner tasting amazing, it’s also super well balanced. You’ve got protein, carbs, and veggies all covered, which means that you can feel all good about fueling your family with these recipes. Plus, we are going to show you how to bring it all together in the most efficient way possible. If you’re big on not wasting time, you’ve come to the right place!

How to make a Pork Chop Dinner:

For starters, you are going to give your sweet potatoes a quick wash and dry, and then rub them all over with either avocado or canola oil and place them on a foil-lined baking sheet. Pop those in a 425° oven, set your timer for 40 minutes, and it’s on to the pork chops.

Line another baking sheet with non-stick aluminum foil. Use a couple of paper towels to pat your pork chops dry and transfer them to the baking sheet. Give them a quick rub with the oil and set them aside. Now, grab a small bowl and in it combine kosher salt, black pepper, onion powder, garlic powder, and paprika. Rub this mixture all of your pork chops and set them aside once more.

Next, you’re going to grab your bacon, give it a quick dice, and throw it into a large sauté pan, over medium-high heat. Cook until crisp. Use a slotted spoon to scoop it out and let it drain on some paper towels. 

Add your pork chops to the pan with the remaining bacon grease (you may need to add a bit of oil) and sear them for about 2-3 minutes on each side. Once they have some good color to them, pull them from the pan and transfer them to the oven where the potatoes are cooking. Allow them to bake for about 5 minutes before giving them a check with an instant read thermometer. Keep in mind that pork chops come in all different sizes so you may need to pull the smaller ones first and allow the bigger ones to continue cooking for a while longer. 

Now, we are heading back to that same frying pan! Toss in your shredded brussel sprouts and sauté for about 3 minutes or until slightly wilted. Now, you can add a splash of apple cider vinegar, the cooked bacon, and a handful of dried cranberries, give it all a toss, and your brussel sprout salad is done!

Last but not least, once your potatoes are soft enough that a fork can easily slide into them, remove them from the oven and allow them to cool a little. When they’re cool enough to handle, use a knife to slice longways down the center and the skin should peel right off. Add the sweet potatoes to a medium-sized mixing bowl along with, the mascarpone cheese, salt, and pepper. Give the whole thing a good mash and mix with either an electric hand mixer or a potato masher. 

Plate it all up and enjoy a delicious dinner with your family!

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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!

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